客家酿豆腐的英文

Hakka cuisine (also known as the Dongjiang cuisine) for the northern part of Guangdong birthplace of the Dongjiang, Hing-region, in northern Guangdong in gymnastics are considered dialects of the Hakka dishes Cultural District. The so-called "Hakka", in relation to indigenous peoples Lingnan, Hakka is the Central Plains southward migration, due to various historical reasons, moved to the northern part of Guangdong Lingnan mountain, a film live, "反客为主" than to retain the integrity of the Central Plains Language and eating habits; Moreover, the Hakka people are living in the great inland from the ocean, and the Central Plains region of the natural environment more similar, the Central Plains Hakka dishes retain flavor dishes, the oil-Meinong, high calorie and high-protein features dishes. Hakka cuisine materials, mostly poultry and game-based, not "no fragmentation seafood feast", but "not without meat feast", the so-called "no chicken unclear, with no fresh meat, no duck-not without geese not strong ", highlighting excel and less emphasis on ingredients, and stress genuine. North succession dishes cooking methods, stewing, burning, baking, burning mainly known for the most Suoguo vegetables. Hakka cuisine tastes different from Guangzhou vegetables and Chaozhoucai but not for the sake of strong light, Suxiang because Hakka areas, climate relative to other parts of the Lingnan cold, the human need to absorb more energy and protein, and more water with trace elements, and help the body to absorb the energy and protein, Lingnan have said "soil and water Hanliang," and decided the Hakka cuisine's taste. Dishes "Dongjiang salt-baked chicken," from civil evolution from the salted chicken, Hakka cuisine is a great traditional dishes is a concentrated expression of the characteristics of the Hakka cuisine. Lingnan customary salt preserved food, in order to preserve, Chaozhou people like Axiancai, Hakka, love marinated meats, marinated chicken, marinated chicken cooks from civil salt to the chicken to cover up the use of high-temperature salt to Chaozhi Chicken insulation can be covered in the Suoguo in oven until cooked chicken, salt-baked chicken marinated chicken than natural flavor better, Meinong, Suxiang, Ruhua. Although with the passage of time, the practice of salt-baked chicken with all different, but the central theme remains the same, as has always been the pursuit of flavor. Dishes "Dongjiang stuffed bean curd," legend dumplings from the north, because of Lingnan less wheat production, the Central Plains homesick immigrants to be substituting tofu flour, meat insert tofu wrapped with Rukan like flour. This has been true whether Mocongkaozheng, Hakka cuisine dishes in the north of the inheritance and development, is the Cantonese cuisine is different from the reasons lie, but also the culture of the Lingnan diet diet融会Zhongyuan a concentrated expression of culture. The basic characteristics of Hakka cuisine Hakka cuisine features the basic material to be used mainly to meat, aquatic products less prominent excel, genuine, and stress Suruan aromatic; focus on the fire power to stew, roast, boil, ferment known, particularly Inquisitor famous dishes; modeling simple, clear native features. Now remain on the farm or in the hotel restaurant Hakka cooking skills, there are still many wonderful manual practices. If liquor law: Rose is a typical case of wine dishes double pigeons. Its law is that the net will double pigeons slaughtered, wipe, review share in Wabo, under Guangfangzhukuai two pigeons, and doves who has taken over the mantle from one end to Cheong heat, take a glass of wine placed two roses Cup between, and then the whole bowl Add to the pan, cover for Jiawa pots, pot from the fire, pigeons also cooked at the Cup of Sake cup, but the alcohol has disappeared, but it Gerou wines Pubi . This method only in Hakka recipes, the farmers for more time-saving convenient, and on this basis create a "3 cups chicken" approach is simple wonderful: take a cup of wine, a cup of soy sauce, a glass of water, mixing home pan, a pot - Zhukuai lumbar support with a few pieces of good slaughtered from a whole chicken, and with Wang Kaiguo fire for half an hour, can eat its own Tianxiang Waterloo delicious soft chicken. In addition, the current Hakka cooking skills, there are many, tracing the source of recovery, which is very ancient, unique in modern recipes, such as the Dongjiang Meatball history can be traced back to 2000 years ago. "Note-Book" includes Bazhen, the fifth-zhen called "Ramming, said" The law is: "taking cattle, sheep, elk, deer,麇of meat, will brachial (read pieces, chiropractors side meat). Each of cattle and if so, the anti-side of chuiwan to the bait (Jinjian), cooked out of, not the chatter, rub their flesh. "this law in the Northern and Southern Dynasties Gusaixie" Qiminyaoshu of "known as the" Jumping pill Sunburn "is its flexibility and were able to jump. Clearly, Hakka cuisine "and destroyed, said" techniques, from the ancients, from the Central Plains. So many, the cooking of the Hakka folk culture as in the diet culture, said the investigation of Italy has been strong, and is thousands of years in the life of Hakka concisely crystallization of the wisdom. Now, the catering sector Fanpiaoguizhen thick atmosphere, carried forward the essence of Hakka culture diet, inherited its exquisite magical cooking skills, is very practical significance.

酿豆腐的做法想要制作出美味的酿豆腐，需要我们准备好猪肉馅、嫩豆腐，还要盐，生抽，淀粉，葱花，红椒。首先我们需要将肉馅剁好，然后我们把嫩豆腐切成效块，同时一定要用筷子把每一块的豆腐中间都挖个小洞，但是这时候我们要小心，是一定不能挖穿的，如果说挖出了豆腐，那么就可以全部都放入到肉馅中，也是不错的选择。然后我们就可以选择放盐、生抽、淀粉，还需要一点葱花，就可以拌匀了。等到酿豆腐全部酿好了，就可以在每块豆腐上都淋点生抽和麻油，这样可以起到调味的功效，同时在豆腐上还可以稍微加些盐，也是可以帮助提味的。之后我们再选择撒点葱花以及红椒丁，然后我们就可以上锅蒸熟吃了，之后我们用油煎，再加酱油焖就可以吃了。酿豆腐怎么吃对于煎豆腐来说，在吃的时候要注意，我们是不能直接就翻动的，最好是在中途加调味汁的时候翻动比较好，这样才可以让更美味，也更完整。酿豆腐的热量对酿豆腐来说，这道菜的热量比较低，而蛋白质含量是非常高的，同时在酿豆腐中大豆异黄酮也很丰富，所以说可以调节内分泌，对于促进减肥瘦身有好处的。

大家吃过我家乡兴宁那诱人的客家酿豆腐么？什么，没有！那就太可惜了！我家乡的酿豆腐十分有特色，好吃又好看！下面就有我来介绍吧！酿豆腐的品种有很多，有红的、白的、黄的。其中，红的最好吃，可做法也最难。白的、黄的也很好吃，做法却最简单。虽然它们各有个的特色，各有各的风味，可它们有一个共同点：那就是香！也许鼻子灵的人会闻到香菇肥牛豆腐的超级香味。这种香味可以让人还没吃，就让你对酿豆腐表示认可。他们的做法如何呢？那我就说如何做红色的酿豆腐吧！我们要先把肉剁成馅，并加上剁好的香菇、大头菜。然后你把馅一点一点地，小心翼翼地放入豆腐的中心。做好后。把它们放入锅中，用小火煎，煎十分钟后，再加上一些水，并把豆腐和水都倒入瓦锅中，放入红米，小葱等调料；再用小火炆十五分钟，等水沸后，你就可以食用了。豆腐一入口，就会令人还想吃，因为红色的酿豆腐融入了红米的米香，肉馅的肉味，豆腐的豆味，三味合一，就形成了红色酿豆腐的美味！我还给自己设定了一套吃酿豆腐的方法：先把包着肉馅的豆腐吃掉，再把肉馅一口吃下去。有一次，我吃肉馅时，把肉馅高高抛起，想让它乖乖的落入我的口中，可它偏偏不听话掉到了地上，惹得大家捧腹大笑！怎么样？想吃了吧！

第一步:香菇提前泡发洗净，然后切碎放在碗里备用，再准备一些老葱。如果没有，也可以用新鲜的洋葱，但是没有那么香，切碎了和蘑菇放在一起。第二步:准备一块肥瘦相间的五花肉。建议稍微胖一点味道会更好，不过我个人喜欢。把猪肉去皮，然后剁成肉酱。第三步:在肉酱中加入两个鸡蛋，切好的蘑菇和葱花，然后加入少许油消费，盐，胡椒粉和油，搅拌均匀。第四步:准备豆腐。买了咸豆腐，从小到大只喜欢吃咸豆腐。我把豆腐一分为二，然后切成小块，大小和图片差不多。第五步:把筷子放在切好的豆腐中间。不要把嘴张得那么大，很容易裂开。然后把肉倒进去，再多一点。这一步要小心，慢慢来，一点一点来。第六步:锅里放油，把油烧到四五成热，然后调成中小火，把泡好的豆腐一块一块的放进去，和豆腐要温柔！先把肉的一面翻过来，油炸到金黄色，再把另一面翻过来炸。第七步:将酿好的豆腐两面煎成金黄色后，加入清水至豆腐面略盖，盖上锅盖炖至水剩三分之一。第八步:水剩三分之一的时候，加一点盐，因为豆腐里没有盐，只是肉里有盐，然后小火炖两分钟左右。第九步:在碗中加入一些水，加入玉米粉，胡椒粉，一些酱油，搅拌均匀。第十步:好了，快好了。倒入我们调好的水淀粉，勾芡。第十一步:大火收汁，轻轻搅拌均匀，不然豆腐就散了。